Instructions:
Preheat oven to 300 degrees. Fill stockpot with water and lemon slices. Trim tops of artichokes with knife. Remove outer layer of tough leaves and discard. Peel off fibrous darker green portion of stem with a knife. Halve artichoke; rub cut surfaces with lemon half.
Place each artichoke in stockpot as you finish prepping it. After all artichokes are in stockpot, place a heavy plate (slightly smaller in diameter than stockpot diameter) on top of artichokes and water to keep artichokes under water. Bring water to boil on HIGH.
Cook artichokes about 15 min, or until base of artichoke is knife-tip tender.
Drain artichokes; let cool to room temp, about 30 min.
Toast pecans 8 min in oven; set aside.
Toss artichokes, vinegar, and olive oil in large bowl. Season with salt and pepper.
Arrange lettuce on 6 serving plates. Portion artichokes and pecans evenly.
Ingrediants:
Pecan Halves & PiecesSherry Vinegar100% Mediterranean Blend Olive Oil, Extra VirginBaby Artichokes, Fresh PickedLemonsBoston Lettuce

Place each artichoke in stockpot as you finish prepping it. After all artichokes are in stockpot, place a heavy plate (slightly smaller in diameter than stockpot diameter) on top of artichokes and water to keep artichokes under water. Bring water to boil on HIGH.

Cook artichokes about 15 min, or until base of artichoke is knife-tip tender.

Drain artichokes; let cool to room temp, about 30 min.

Toast pecans 8 min in oven; set aside.

Toss artichokes, vinegar, and olive oil in large bowl. Season with salt and pepper.